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Parve
Easy
1 Hour
Diets 
This recipe is geared to all halvah lovers. It’s so light, not too sweet, and the taste is insane! It’s a great treat that we enjoy every Shabbos afternoon!
6 eggs plus 1 egg white
1 cup sugar
1 cup Glicks Flour
1 teaspoon baking powder
2 tablespoons orange juice
2 tablespoons oil
1 tablespoon vanilla sugar
2 teaspoons cocoa
1 (16-ounce) carton Kineret Whipped Topping
3 tablespoons Haddar Tahini
1/2 pack instant chocolate pudding
1 tablespoon vanilla sugar
1 cup Glicks Chocolate Chips
3 tablespoons Kineret Whipped Topping
1 slice halvah
Preheat the oven to 350 degrees Fahrenheit.
Beat the eggs and sugar well. Add the rest of the ingredients and mix well. Pour into a lined cookie sheet.
Bake for 20 minutes.
While still hot, invert into a dish towel dusted heavily with confectioners’ sugar and roll up with the dish towel jelly-roll style. Allow to cool.
Beat whip until stiff and fold in remaining ingredients.
Unfold the cake, spread cream, and drizzle some halvah over it (reserve some for topping). Re-roll the cake and freeze.
In a double boiler, melt the chocolate chips with whipped topping. Stir occasionally and heat until melted.
Cream the outside of the roll with the chocolate ganache and drizzle with the rest of the halvah. Crumble halvah slice on top
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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Last step says to drizzle with rest of the halva on top of ganache before sprinkling crumbled halva. Which halvah is used for drizzling?
It looks like the halvah drizzle is referring to the glaze recipe above.